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ASPARAGUS WRAPPED WITH PROSCIUTTO

These make delicious hors d'oeuvres. I put them into a large water goblet arranged as if they were flowers. There is no reason you couldn't plate a few of these and serve them as a first course at a seated dinner.
Everyone always enjoys them.

Ingredients

1 cup balsamic vinegar

pinch salt

12 asparagus spears

12 slices prosciutto very thin

Extra Virgin Olive oil

Black Pepper (your best- freshly ground)

Fleur de Sel or best sea salt

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Preparation

Pour the vinegar into a small pot and bring it to a boil over high heat. Turn the heat to medium low and reduce the vinegar by about 1/4, or until it is thick. Let cool.
Put a pot of salted water over high heat. Trim the asparagus spears to that they are all the same length. Peel the bottom half of the spears with a vegetable peeler. Tie the asparagus together into a bundle using kitchen string. When the water is boiling, lower the asparagus into the pot and cook until just tender, about 3 minutes. Plunge the asparagus into a bowl of ice water to stop the cooking. When it is completely cold, remove the spears and lay them out onto a rack to dry.
Roll a slice of prosciutto around each asparagus spear. Arrange them on a platter and drizzle over some olive oil. Sprinkle with some pepper and salt. Finally, dribble on some of the reduced balsamic vinegar. Serve immediately.